Grillades is a Creole version of pot roast; the meat is sliced or pounded thin, then slow-cooked in a pungent sauce. If veal shoulder isn't available, substitute boneless, sliced Boston butts of pork. Sure, you can use a leaner cut of veal (and if you do, you'll want to cut the cooking time down by half). But I encourage you to find those cheaper cuts of meat that have much more flavor than either the loin or the leg.

Preparation

1. Season the veal cutlets with salt and pepper. Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.

2. Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.

3. Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes. Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes. Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.

4. Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.

5. Season with salt, pepper, and Tabasco, then add the green onions. Serve over creamy Jalapeño Cheese Grits
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my notes

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Recent Review

I scaled the recipe in half and opted to use pork shoulder instead of veal. Instead of using bacon fat, I used a bit of olive oil to brown the cutlets. For my grits, I cooked them following the package instructions which called for a combination of milk and water and I substituted a bit of creamy goat cheese for the mascarpone since I had it on hand. While this was good on the first night, I found the leftovers even more delicious - perhaps it gave the flavors more time to marinate. I think the cheese was a bit unnecessary in the grits and would probably just prepare them plain if making again since the grillades were already quite rich. All in all, another successful Besh recipe attempt. http://epifurious.tumblr.com/post/34071411058/slow-cooked-pork-grillades-and-grits